Locally Sourced Food Makes The Plate At Westport's Pearl At Longshore

Linen-clad tables line a large dining room at Pearl at Longshore in Westport.Photo Credit: ContributedOysters on a half shell are Pearl at Longshore in Westport.Photo Credit: ContributedThis salmon topped with slivered, toasted almonds is among an array of seafood dishes at Pearl at Longshore in Westport.Photo Credit: Contributed

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WESTPORT, Conn. -- Platefuls of imaginative seafood and locally sourced food, when possible, are the hallmark of Pearl at Longshore Restaurant & Bar.

Owner Antonio Ninivaggi and Marc Backon with Chef Michael Hazen source ingredients from local farms. These include Sport Hill Farm in Easton and River Bank Farm in Roxbury.

In addition, the establishment, opened in 2016 at Longshore Club Park, gets fresh oysters from Copp's Island Oysters and takes part in the company's recycling program.

The oyster shells are returned to the Sound and then harvested to create a healthy breeding environment for local oysters, explained Jessica Gordon Ryan, who handles marketing for the restaurant.

"Pearl's menu is created with the customer in mind and so I cook for the people, not myself. Mediterranean influences can be found throughout because this is typically a healthy cuisine. In addition to being seasonal, sustainable, local and organic whenever possible, it is important to us that we embrace the lifestyle and nutritional needs of our customers," said Hazen.

"Pearl at Longshore embodies a sense of casual elegance within an atmosphere that is fun, social and always friendly. With it being set in the heart of Westport's gorgeous Longshore Club Park and nestled on the shore of Long Island Sound there is a constant flow of activity and ever changing breathtaking seasonal views that are Unique to Pearl and their guests."